Cornflake Chicken Casserole

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Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“This is a a quick casserole, especially if you have leftover chicken on hand. I found this in a church cookbook my grandmother gave to me. With a few modifications, I found this easy and delicious!” - by Susanne

Ingredients

2 (10.5 ounce) cans cream of chicken soup
3 cups chopped cooked chicken, or more to taste
1 cup finely chopped celery
1 cup cornflakes cereal
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup mayonnaise
1/2 cup finely chopped onion
1 cup cornflakes cereal
2 tablespoons butter, melted, or as needed

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
Mix cream of chicken soup, cooked chicken, celery, 1 cup cornflakes, water chestnuts, mayonnaise, and onion together in a large bowl; spread mixture into a 9x13-inch casserole dish.
Mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole.
Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.